Paleo & Keto Meatball Soup

This Keto Meatball Soup is easy to prepare, hearty, and loaded with fresh veggies and flavor.

INGREDIENTS:Meatballs:

3/4 tsp. Sea Salt

1/4 tsp. Ground Pepper

2 tsp. Italian Seasonings

2 Tbsp. Parsley

2 Lb. Ground Beef

2 Handfuls Fresh Spinach

1 Small Onion

3 Cloves Garlic

Soup:

1 tsp. Oregano

3/4 tsp. Thyme

1 32 oz. Can of Diced Tomatoes

3 Tbsp. Tomato Paste

1 Tbsp. Coconut Oil or oil of choice

1 Small Onion diced

2 Cloves Garlic minced

1 Medium Carrot Peeled and Diced

1 Stalk of Celery Chopped

2 tsp. Dried Basil

1 Bay Leaf

32- oz. Low Sodium Beef or Chicken Broth

1 Medium Zucchini - Chopped into Halves or Quarters

1 tsp. Balsamic Vinegar

Salt to taste (at least 1/2 tsp.)

Pepper to taste (at least 1/4 tsp.)

INSTRUCTIONS: For the meatballs:

Preheat oven to 350 degrees and line a 9x11 inch baking dish with parchment paper.

In the bowl of a food processor, add the spinach, garlic, and onion. Then process until everything is in very small pieces. Add the spinach/onion mixture to a large mixing bowl along with the ground beef, sea salt, pepper, Italian seasonings, and Parsley. Mix well.

Roll into meatballs and place into prepared baking dish.

Bake for 35-45 minutes, or until cooked through.

For the soup:

Add the oil to large heavy-bottomed pot or dutch oven and heat over medium heat.

Add the onion, garlic, carrot, and celery. Saute until veggies are slightly soft, around 4 minutes.